FUORITEMPO BY DAVIDE DI BILIO INAUGURATES THE GUERRILLA SPAM MURAL IN CANALE D'ALBA AND ANNOUNCES A NEW PROJECT IN THE ROERO AREA.

Davide Di Bilio's Fuoritempo project is taking a double step that redefines its presence in the Piedmont region . Last night, June 16, the mural "I'll Make My Way Through One Hundred Billion Stars" was unveiled . The artwork, created by the Guerrilla Spam art collective, was painted on the exterior walls of the Fuoritempo restaurant in Canale d'Alba, ahead of Alba, Italian Capital of Contemporary Art 2027. During the inaugural event, Fuoritempo also announced the relocation of its Chieri (Turin) location to the Cuneo area, more precisely to Santo Stefano Roero, where a new model of niche hospitality and dining will be born , featuring exclusive tasting menus.

The public work "I'll Make My Way Through One Hundred Billion Stars" and the Guerrilla Spam collective

" I'll Make My Way Through One Hundred Billion Stars " unfolds on both outer sides of the Fuoritempo building in Canale, poetically addressing the theme of the passage of time. On the left side, a figure attempts to reach the sun by making his way along a spiraling line of light, an ancient symbol of perpetual solar motion, toward a red and white star that warms and illuminates beyond a portal. On the opposite side, "this side," our artificial world is depicted, a labyrinth of gears and mechanical clocks taken from the manuscripts of the Arab scientist Al-Jazar, who combined engineering and aesthetics in an attempt to imitate natural time.

The project, commissioned by Fuoritempo with the contribution and collaboration of the property's owner Pier Maccagno, was conceived as a path towards 2027, the year in which Alba will be the Italian Capital of Contemporary Art , emphasizing the role that public art can play even outside of large urban centers.

The inauguration on June 16th was attended by local authorities and representatives of the local art and culture scene . The event opened with a short concert by "conch shell players," an original performance themed around the theme of the mural: the work features a detail of a cat playing a conch shell, a symbol of an ancient Roero tradition linked to the Easter period and the use of telling time among the vineyards. Afterward, guests enjoyed an aperitif inside the premises, where a temporary exhibition of vintage clocks was set up, offering a chance to interact directly with the artists of the collective.

The work is by Guerrilla Spam , an artistic collective founded in Florence in 2010 through spontaneous urban billboard campaigns. Today, they operate across pure street art, institutional mural projects, installations, and workshops in Italy and abroad. Their strength lies in their relational focus on public space, working in diverse contexts: schools, juvenile centers, and prisons, as well as foundations like Pistoletto Cittadellarte and important locations in contemporary art and archaeological museums, including the MAMBo in Bologna, the MACRO in Rome, and the Galleria Archeologica di Palazzo Reale in Turin. Their unmistakable style blends high and low culture, merging East and West through references ranging from European rock carvings and sub-Saharan African mural art to the avant-garde actions of the 1970s.

New perspectives for Fuoritempo: from Chieri to Santo Stefano Roero

The decision to close the Chieri restaurant, the most intimate establishment in the province of Turin, reflects the owners' desire to focus their energies and investments in the Roero region, where they were born and live . The goal is to enhance the potential of a prestigious hilly area , part of the Langhe Monferrato Roero wine-growing landscape, a UNESCO World Heritage Site. This decision is also a lifestyle choice: the proximity of the two establishments in Canale and Santo Stefano Roero will allow them to embrace a more sustainable business model , capable of reconciling gastronomic exploration with a less frenetic pace of life.

On the one hand, the pizzeria in Canale d'Alba will remain open , a popular venue that embodies the most popular and convivial side of pizza. On the other hand, the project previously based in Chieri will relocate to Santo Stefano Roero, on the great panoramic Rocche trail (trail S1) . The new location will be located in an early 20th-century farmhouse, currently undergoing final renovation, immersed in a picturesque natural setting and featuring a forest of centuries-old chestnut trees.

This new space will be a niche project not open to the general public: a home restaurant formula combined with hospitality , conceived as a gastronomic salon in which Davide Di Bilio will cook upon reservation for small groups or for guests residing in the facility, with personalized tasting menus.

In line with this connection with the Roero region and the promotion of its traditional products, Fuoritempo has also announced funding for a documentary dedicated to the history and protection of the "Pesche di Canale" peaches , an audiovisual project already underway and which will be presented in the coming months.

With the redesign of its venues, Fuoritempo announces that its cultural events will also change format. The new "Cene d'Autore" program will abandon its fixed residency and become a traveling event : Davide Di Bilio and his staff will bring their signature dishes and philosophy to guest restaurants and special locations throughout Italy and beyond, launching new collaborations with chefs and producers.

Davide Di Bilio and the Fuoritempo

Founded in 2015, Fuoritempo is now one of the most recognizable projects in the contemporary Italian pizza scene: awarded the Tre Spicchi (Three Spicchi) award by Gambero Rosso's Pizzerie d'Italia guide, listed in the 50TopPizza national rankings, and in Identità Golose's Pizzerie Guide. It is led by Davide Di Bilio, a certified pizza chef and bakery chef, alongside his wife, Virginia Scarsi, a designer who oversees the brand's communications and visual identity. Her visual language is reflected in the decor and atmosphere of the spaces, which feature surreal scenography by illustrator Antonio Bonanno and a vast collection of vintage clocks set to different times, a tangible reference to the concept of being "out of time."

The culinary offering is based on rigorous technical research applied to leavened products: unrefined stone-ground flours, complex doughs with long fermentations, and the use of alternative grains to wheat, such as corn, barley, rice, spelt, oats, and chickpeas, for a light, easily digestible, and nutritionally rich result. The menu ranges from Neapolitan pizza to gourmet pizza and pan-fried pizza. This technical approach is accompanied by an equally rigorous commitment to sustainability and short supply chains: Fuoritempo is a member of the Slow Food Chefs' Alliance and collaborates regularly with small-scale local producers, favoring organic and, whenever possible, locally sourced vegetables.

Food is seen as a storytelling tool: restaurateurs become "ambassadors" for a supply chain made up of farmers, shepherds, ranchers, artisans, and cheesemakers. This approach finds its most complete expression in the "Cene d'Autore" (Signature Dinners), now in its fourth year, a collaborative dinner format featuring renowned chefs, including Michelin-starred ones, which will become itinerant in the new calendar.